| Chemical / Ingredient | Usage | Recommended concentration | Comments |
|---|---|---|---|
| Acid blend (tartaric, malic, citric) 3:2:1 | Increase total acidity | 1g/L | Increase TA by 1 g/L |
| Ascorbic acid | Anti-oxidant | 2-3 g/hL | Only to be used with sulphite |
| Bentonite | Fining white and red wines Fining sparkling wines | 25-100 g/hL 25-50 g/hL | Dissolve in water |
| Bio-Clean | Clean equipment | 15 mL (1 tbsp) per 4 L of warm water | |
| Bio-San | Sanitize equipment | 15 mL (1 tbsp) per 4 L of hot water | |
| Casein | Fining white wines and improve colour in white wines | 50-100 g/hL | Dissolve in water |
| Chlorinated cleaner (pink powder) | Clean and sanitize equipment | 5 mL (1 tsp) per 4 L of water | Should not be used on plastic equipment or oak barrels |
| Citric acid | Increase effectiveness of sulphite solution for sanitizing equipment | 45 mL (3 tbsp) per 4 L of water | Dissolve in warm water |
| Copper sulphate | Reduce hydrogen sulphide | 4 drops/hL using a 1% solution | |
| Dextrose or sucrose | Increase potential alcohol level | 17 g/L | Increase potential alcohol level by 1.0% |
| Egg whites | Fining red wines | 5-10 g/hL | Combine with a salted water solution |
| Gelatin | Fining red wines | 1-5 g/hL (increase up to 25 g/hL for high-pectin wines) | Dissolve in water |
| Grape tannins | Increase tannin content | 10-30 g/hL (increase to 50 g/hL when fining high-pectin wines with gelatin) | Dissolve in warm water |
| Hydrogen peroxide | Reduce free SO2 content | 50 g/hL (using a 1% solution) | Reduce free SO2 content by 10 mg/L |
| Isinglass | Fining white wines | Liquid: 1 mL/L Powder: 1-3 g/hL | Liquid: dilute in wine Powder: dissolve in water |
| Kieselsol | Fining white and red wines | 25-50 mL/hL | |
| Metatartaric acid | Prevent precipitation of tartrate crystals | Up to 10g/hL | Dissolve in water |
| Oak chips | Add oak aroma to wines | Whites: 1-2 g/L Reds: 2-4 g/L | |
| Oak extract (10% solution) | Add oak aroma to wines | Whites: 2 mL/LReds: 4 mL/L | |
| Pectic enzymes | Fining wines | Whites: 1-2 g/hL Reds: 2-4 g/hL | Dissolve in water |
| Phosphoric acid | Reduce pH in high-TA wines | 1 or 2 drops of 30% solution/L | |
| Potassium bicarbonate | Reduce total acidity | 1-2 g/L | Reduce TA by 1 g/L |
| Potassium metabisulphite | A. Crushing of grapes B. Must preparation (concentrated, sterilized, and fresh juices) C. Stabilization D. Bottling | A. 100 mg/L B. 50 mg/L C. 50 mg/L D. 50 mg/L | A. Decrease to 5-10 mg/L of must for MLF. Dissolve in warm water B, C, and D. Dissolve in warm water |
| Potassium sorbate | Prevent re-fermentation of bottled wines | 10-20 g/hL | Do not use in ML-fermented wines |
| Sodium carbonate (soda ash) | Clean plastic equipment | 8-12 g/L of water | Dissolve in hot water |
| Sodium percarbonate | Treat oak barrel spoilage problems | 1-3 g/L of water | Dissolve in hot water |
| Sodium metabisulphite | Sanitize equipment | 45 mL (3 tbsp) per 4 L of water | Dissolve in warm water |
| Sparkolloid® | Fining white and red wines | 10-40 g/hL | Dissolve in water |
| Sweetener-conditioner | Sweeten a finished wine | 12-25 mL/L of wine | Prevent renewed fermentation |
| Tannisol | Preserve/stabilize wine | 1-3 tablets per hL | |
| Tartaric acid | Increase total acidity or reduce pH | 1-2 g/L | Increase TA by 1 g/L or reduce pH by 0.1 unit |
| Yeast (active dried) | Alcoholic fermentation | 5 g for 4.5 to 23 L of must | |
| Yeast nutrients (diammonium phosphate) | Enhance fermentation capability of yeast | 10-20 g/hL | Dissolve in warm water |
